This creamy soup is quick to cook, however the preparation phase takes 1 hour.
One ounce of split green peas will make one portion.
Apart from peas you will need black salt, olive (or avocado) oil and coconut oil (or any combination of oil and butter of your choice). Black salt will give your soup a unique flavor.
Soak the peas for 1 hour in approx 5 oz of hot (close to boiling temperature) purified water. Once the beans significantly increase in size, they are ready.
Blend it all for 60 seconds in a high-speed blender.
Pour it into a saucepan. Add approx 8-9 oz of water, a tablespoon of olive or avocado oil and the same amount of coconut oil. If you prefer a bouillon type base, add half a teaspoon of Roasted Garlic Base or similar. It is recommended that the saucepan is large enough to let the soup rise once it boils. If you want your soup a bit richer, you can add about ½ ounce of stir-fried onions.
This soup goes very well with croutons.
If you don’t like black salt, try adding Himalayan salt and a drop of liquid smoke instead.
A Tomato and Egg Drop Version
About one minute before it is ready you can mix in 5-6 quail eggs or one chicken egg per portion. Tomatoes can be added earlier if you like them cooked. Cooked tomatoes have better nutritional value than raw ones. Also you can add them once the soup is almost ready, so they remain raw.